Refreshing chocolate and lemon treats, served in the natural lemon shells. If you wish to serve them in a la cafe gourmand style, use small lemons, surprise your friends.
Lemon Shells Stuffed With Ice Cream
It will be easier to work with lemon sorbet and chocolate ice cream if you remove it from the freezer 3 minutes before.
Ingredients
- 6 lemons
- 1 (300 g) lemon sorbet
- 1 (300 g) chocolate ice cream
Instructions
- Cut off the top of the lemon. Hollow out each lemon by using a teaspoon. Remove juice and flesh, but be careful not to puncture the lemon skin.
- Spoon some lemon sorbet into shells and press firmly with teaspoon. Fill the rest of the lemon with chocolate ice cream.
- Place stuffed lemons in the freezer with the hats on top. You can serve this fancy dessert in as little as one hour, or when the lemon shells are completely frozen.
Tried this recipe?Let us know how it was!
Cherry clafoutis
This is my favorite cherry clafoutis recipe — a delightful take from the classic version that I’ve adapted with my own twist. With cherry season in full swing, this simple yet irresistible dessert is the perfect way to enjoy summer’s sweet bounty!
Cherry clafoutis
Here’s the classic version of cherry clafoutis made with pitted cherries. I recommend removing the pits — it’s much easier to eat that way!For a more elegant presentation, you can bake it in small molds or ramekins.
Ingredients
- 4 eggs
- 100 g sugar
- 110 g flour
- 1 pinch salt
- 450 ml liquid cream (35%)
- 150 ml milk
- 1 cuillère a soupe liquid vanilla
- 600 g pitted cherries (griottes)
- Bit of sugar for the mold
- Bit of butter for the mold
Instructions
- Preheat the oven (210°С/ 410°F).
- Mix the eggs and the sugar
- Add milk and liquid cream. Mix.
- Add vanilla.
- Add flour and salt. Mix well one more time.
- Generously butter the baking dish(es) and sprinkle them with sugar.
- Spread the pitted cherries over the bottom of the molds.
- Pour in the clafoutis batter. The cherries should remain visible.
- Bake for 30-40 minutes. Baking time depends on the size of the molds.
- Serve warm or cold. In my opinion, it tastes better cold.
Tried this recipe?Let us know how it was!
This post was posted in Desserts
Ice Cream Cake Iceberg
I don’t mean to brag, but as far as homemade ice cream cake recipes go, this one is the winner. The red berry coulis topping is the perfect balance between sweet and sour. This No-Bake Ice Cream Cake Iceberg is the ideal dessert to serve at your next party on a hot summer day.
Ice Cream Cake Iceberg
My suggestion is to pick red sour berries for rich color and a sour taste.
Drain the sour cream to avoid liquid.
Ingredients
- 4 eggs
- 100 g granulated sugar (50 + 50)
- 1-2 Tbsp vanilla extract
- 300 ml sour cream
- 100 ml heavy whipping cream ( 35%)
- 1 pinch salt
- 300 g red berries (blueberry, huckleberry, boysenberry, raspberry…) fresh or frozen
- Some Fresh berries for garnish
Instructions
- Separate egg yolks from egg whites. Whisk egg yolks with sugar (50 g).
- When the sugar is dissolved add vanilla extract and mix well.
- In a mixer bowl, whisk together very cold sour cream and heavy cream together until fluffy. Add sugar and continue whisking until firm (don’t over whip).
- Using a spatula, combine egg yolks with whipped cream together.
- In a separate bowl, beat the egg whites with a pinch of salt until stiff.
- With a spatula, carefully combine egg whites with whipped cream.
- You should get a nice fluffy cream.
- Spread the cream evenly into a silicone pan or salad bowl.
- Cover with plastic wrap and refrigerate for 6 hours or overnight.
- Rinse and drain fresh berries and puree until smooth. If you are using a frozen berries, place them in a leak-proof container and set the container in cold water for 10-15 minutes, then puree them.
- Pass the puree through a fine sieve to remove all tiny seeds. Coulis is ready.
- Remove it from the silicone pan and return it back to freezer until serving. (If you used a salad bowl, place it into hot water for a couple seconds). Prepare fresh berries for garnish.
- Right before serving, pour the coulis over the ice cream cake and garnish with fresh berries.
Tried this recipe?Let us know how it was!
This post was posted in Desserts, Gluten-Free